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Hotluck is the brainchild of chef Gaspar Tse, borne of Covid-19 deficiencies in interesting hot sauces offerings, in our parts. Over the last 10 years, he's cut his teeth in some of Australia's best - Flower Drum, Taxi Dining, Cafe Sydney, The Unicorn, Hubert & 10 William before embarking on the his condiment journey. You can now savour his creative flavour pairings in a jar.
Traditional XO aromats are slowly cooked for a few hours then supercharged with house fermented mushrooms and black garlic. The fermentation and long simmer gives this XO extra layers of flavour.
Gaspar suggests sauteeing in a pan with pippies and butter, toss it through gnocchi or pasta, serve it over stracciatella, herb oil and pangrattato.
Ingredients: Garlic, Ginger, Red Chilli, Dried Red Chilli, Field Mushrooms. Leeks, Shallots, Black Garlic, Sea Salt, Sugar, White Soy
Vegan, No Additives
Size: 290ML (The largest of Hotluck's offering)
Origin | Sydney, Australia
